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Tirado, A., (2017). Tecnología de la fabricación de helados [Trabajo de suficiencia profesional, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3027
Tirado, A., Tecnología de la fabricación de helados [Trabajo de suficiencia profesional]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/3027
@misc{renati/245146,
title = "Tecnología de la fabricación de helados",
author = "Tirado Perez Godoy, Amelia Belén",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
Title: Tecnología de la fabricación de helados
Authors(s): Tirado Perez Godoy, Amelia Belén
Advisor(s): Baldeón Chamorro, Edwin Orlando
Keywords: Helado; Procesamiento; Ingredientes; Formulaciones; Análisis organoléptico; Valor nutritivo; Calidad; Evaluación; Perú
OCDE field: https://purl.org/pe-repo/ocde/ford#2.11.01
Issue Date: 2017
Institution: Universidad Nacional Agraria La Molina
Abstract: Los helados son productos que se caracterizan porque tienen un valor agregado para el consumidor debido a la experiencia sensorial que ofrece, las características finales de este producto depende del proceso por el que ha pasado para su obtención; desde las materias primas de la formulación hasta cada una de las etapas del procesamiento tienen un impacto en los atributos sensoriales del producto final. El helado es un producto muy complejo por lo que es muy importante comprender y establecer cuál es la relación y dependencia de los factores y variables que participan en el proceso. En la siguiente monografía se busca explicar cuáles son las diferentes variables que participan para la elaboración de helados y la relación que existen entre ellas para lograr los atributos sensoriales característicos. Asimismo, en base al contexto actual por el que pasa la industria con la próxima implementación de la ley de alimentación saludable se hablara de las nuevas alternativas y tecnologías que se disponen para formular productos con un mejor perfil nutricional sin afectar las características sensoriales que el consumidor espera encontrar.
Ice cream are characterized because they have an added value for the consumer due to the sensorial experience that it offers, the final characteristics of this product depends on the process by which it has passed for its obtaining; from the raw materials of the formulation to each of the processing stages have an impact on the sensory attributes of the final product. Ice cream is a very complex product so it is very important to understand and establish what is the relationship and dependence of the factors and variables involved in the process. The following monograph seeks to explain what are the different variables involved in the development of ice cream and the relationship between them to achieve the characteristic sensorial attributes. Also, based on the current context that the industry is going through with the next implementation of the healthy eating law, we will talk about the new alternatives and technologies that are available to formulate products with a better nutritional profile without affecting the sensorial characteristics that the consumer expect to find.
Ice cream are characterized because they have an added value for the consumer due to the sensorial experience that it offers, the final characteristics of this product depends on the process by which it has passed for its obtaining; from the raw materials of the formulation to each of the processing stages have an impact on the sensory attributes of the final product. Ice cream is a very complex product so it is very important to understand and establish what is the relationship and dependence of the factors and variables involved in the process. The following monograph seeks to explain what are the different variables involved in the development of ice cream and the relationship between them to achieve the characteristic sensorial attributes. Also, based on the current context that the industry is going through with the next implementation of the healthy eating law, we will talk about the new alternatives and technologies that are available to formulate products with a better nutritional profile without affecting the sensorial characteristics that the consumer expect to find.
Link to repository: https://hdl.handle.net/20.500.12996/3027
Note: Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios
Discipline: Ingeniería de Alimentos y Productos Agropecuarios
Grade or title grantor: Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias
Grade or title: Ingeniero en Industrias Alimentarias
Register date: 27-Dec-2017
This item is licensed under a Creative Commons License